1 tbsp. butter
1 tsp. minced garlic
1 sm. onion, chopped
1 (8 oz.) can mushrooms, drained
2-3 carrots, sliced
1 c. broccoli florets
3/4 c. strong chicken broth
2 tbsp. cornstarch
1/4 c. cool water
1/4 tsp. fresh cracked pepper
1/2 tsp. tarragon
1/4 tsp. basil
1/4 c. Parmesan cheese
1 med. tomato, salad sliced
Cooked pasta

Over medium heat in a medium sized skillet (with lid) melt butter and saute garlic, onion and mushroom until translucent and heated through. Add carrots, cover and steam for 1-2 minutes. Add pepper, tarragon and basil; steam 3 more minutes.

Meanwhile, make paste of cornstarch and cool water, mix into chicken broth. Turn up heat to high. Add chicken broth/cornstarch mixture, stir as thickens. Add Parmesan cheese, turn off heat. Lay tomato slices on top. Cover and let sit briefly. Serve over pasta.